Name: Simon Rogan
Price range: $$$

$1380 per person

Available at lunch and dinner.

Guests may select one course from each of the following menu sections: Starters, Intermediates, Mains and Desserts. The meal will be complemented by snacks, a pre-dessert and sweet treats.

Vegetarian options are available. Please let us know your preference and any other dietary requirements at the time of booking.

SNACKS

Raw Spanish mackerel in coal, oyster emulsion and pickled turnips

Scallop cracker, emulsion of farm offerings

Aerated Chioggia beetroot with slow cooked ox tongue and pine nut crumb

Preserved winter truffle honey bread, cultured brown butter

STARTERS

Young Napa cabbage grilled over embers with HK oyster mushrooms and horseradish

Raw blue fin tuna wrapped with purple kohlrabi, nasturtium dressing and marigold

$128 per person

SUPPLEMENTARY COURSE

Raw Hokkaido scallop with sea urchin cream and Makauy pepper

Supplement $288 per person

INTERMEDIATES

Stuffed sea bass with fennel pollen, fermented cauliflower with whey and caper jam

Sabah grouper poached in dulse butter, sweet potato leaf, sauce made from the roasted bones

MAINS

Guangdong dry aged duck roasted with longan honey, Kalibos cabbage, blackcurrant and perilla

Wah Kee Farm pork with braised kale, pickled walnut and sauce finished with apple mead

SUPPLEMENTARY CHEESE COURSE

Frozen Yoshida cheese, Alpine plum and caramelised soda bread

Supplement $200 per person

PRE-DESSERT

Aerated calamondin, sheeps’ yoghurt and aged tangerine

DESSERT

Ruby strawberries with preserved hibiscus, Taiwanese vanilla infused and baked rice pudding

Zen farm guava tartlet, chamomile cream and frozen guava juices

SWEET TREATS

Baked chestnut with caramalised Akesu apples

Frozen mint cake and Assam tea

A discretionary 10% service charge will be added to your bill.

Our menus may change from service to service due to availability from our growers and producers.

Book Your Table

3 courses | $520 per person

Vegetarian options are available. Please let us know your preference and any other dietary requirements at the time of booking.

SNACK

Aerated Chioggia beetroot, slow cooked ox tongue and pine nut crumb

Preserved winter truffle honey bread, cultured brown butter

STARTER

Young Napa cabbage grilled over embers with HK oyster mushrooms and horseradish

SUPPLEMENTARY COURSE

Raw Hokkaido scallop with sea urchin cream and Makauy pepper - supplement course $288 per person

MAIN COURSE

Guangdong dry aged duck roasted with longan honey, Kalibos cabbage, blackcurrant and perilla

SUPPLEMENTARY CHEESE COURSE

Frozen Yoshida cheese, Alpine plum and caramelised soda bread - supplement $200 per person

DESSERT

Ruby strawberries with preserved hibiscus, Taiwanese vanilla infused and baked rice pudding

A discretionary 10% service charge will be added to your bill.

Please note that prices and menus are subject to change.

Book your table

$880 per person

Available for lunch on Sunday 10th May only.

Vegetarian options are available. Please let us know your preference and any other dietary requirements at the time of booking.

SNACK

Cured Spanish mackerel dressed in coal, oyster and Tokyo turnip

Aerated Chioggia beetroot with slow cooked ox tongue and pine nut crumb

Young Napa cabbage, dill brined and grilled over embers, HK oyster mushrooms and horseradish

Preserved summer truffle honey bread, cultured brown butter

SUPPLEMENTARY COURSE

Hokkaido scallop with sea urchin cream and Makauy pepper oil - supplement course $288 per person

Guangdong dry aged duck roasted with longan honey, Boltardy beetroots cooked in blackcurrant and perilla

Murcott tangerine, sheep’s yoghurt and aerated calamondin

SUPPLEMENTARY CHEESE COURSE

Frozen Yoshida cheese, Alpine plum and caramelised soda bread - supplement $200 per person

Zen farm guava tartlet, chamomile cream and frozen guava juices

SWEET TREATS

Baked chestnut with caramelised Akesu apples

Frozen mint cake and Assam tea

A discretionary 10% service charge will be added to your bill.

Please note that prices and menus are subject to change.

Book your table

$1680 per person

Available for lunch and dinner on Sunday 10th May.

Vegetarian options are available. Please let us know your preference and any other dietary requirements at the time of booking.

SNACKS

Cured Spanish mackerel dressed in coal, oyster and Tokyo turnip

Aerated Chioggia beetroot with slow cooked ox tongue and pine nut crumb

Scallop cracker, emulsion of farm offerings

Young Napa cabbage, dill brined and grilled over embers, HK oyster mushrooms and horseradish

Preserved summer truffle honey bread, cultured brown butter

Hokkaido scallop with sea urchin cream and Makauy pepper oil

Threadfin from the Southern waters with whipped smoked mussel, semi-dried tomatoes with and preserved black lemon

Guangdong dry aged duck roasted with longan honey, Boltardy beetroots cooked in blackcurrant and perilla

SUPPLEMENTARY CHEESE COURSE ($200 per person)

Frozen Yoshida cheese, Alpine plum with caramelised soda bread

Murcott tangerine, sheep’s yoghurt and aerated calamondin

Zen Farm guava tartlet, chamomile cream and frozen guava juices

SWEET TREATS

Baked chestnut with caramalised Akesu apples

Frozen mint cake and Assam tea

A discretionary 10% service charge will be added to your bill.

Our menus may change from service to service due to availability from our growers and producers.

Book Your Table

3 courses | $520 per person

Available from Friday 1st May.

Please let us know your preference and any other dietary requirements at the time of booking.

SNACK

Late season tomatoes infused with lovage

Preserved summer truffle honey bread, cultured brown butter

STARTER

Young Napa cabbage grilled over embers with HK oyster mushrooms and horseradish

Raw Blue fin tuna wrapped with purple kohlrabi, nasturtium dressing and marigold oil

$128 supplement per person

ADDITIONAL COURSE

Hokkaido scallop with sea urchin cream and Makauy pepper oil

$288 supplement per person

MAINS

Braised kales, grains and wild garlic with slow cooked hen’s yolk and burnt onion

Guangdong dry aged duck roasted with Longan honey, Boltardy beetroots cooked in blackcurrant and perilla

CHEESE COURSE

Frozen Yoshida cheese, Alpine plum and caramelised soda bread

$188 supplement per person

DESSERT

Zen farm guava tartlet, chamomile cream and frozen guava juices

A discretionary 10% service charge will be added to your bill.

Please note that prices and menus are subject to change.

Book your table

Our Drinks Programme

Our wine list and pairings reflect our ethos, featuring small-scale winemakers who respect nature and take a unique approach. Organised by style rather than region, our wine list is designed to help you find what you love. To complement our menu, we’ve also included larger bottles and magnums. It's important to note that all bottles purchased will need to be opened at the restaurant.

For those looking for something non-alcoholic, Priscilla, our assistant restaurant manager has spent months developing and testing soft drinks pairings, working with surplus produce from our kitchen and ingredients from local growers.

Our Sample Wine List

Dietary Requirements

To ensure we have enough time to accommodate your needs, please inform us at the time of booking if there are dietary requirements for your table. Unfortunately, it will not be possible to accommodate requests made on the day.